TOPIC: JULIE VAN ROSENDAAL

RECIPES

Recipes with Julie Van Rosendaal: What to do with your garden haul

In the fall, so much is in season that can be harvested or picked up at the farmers’ market to cook and freeze for later on in the season, particularly if you’re planning any large gatherings you want to get a handle on in advance. 
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Recipes with Julie Van Rosendaal: Delicious school lunches

Back to school means back to packing lunch. Though it can add to an already time-crunched morning to-do list, thinking beyond the usual sandwich and packaged granola bar can make life easier.
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Recipes with Julie Van Rosendaal: Kids' snacking recipes

It’s the last week of summer, and we’re wrapping up our series of kids’ recipes with cookies and blondies that are perfect for back to school (and work) lunches.
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Recipes with Julie Van Rosendaal: Cookies and a risotto

We’ve been eating our way through the summer, trying out recipes submitted by young listeners, answering their questions and taking requests.
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Recipes with Julie Van Rosendaal: Slushies and shortcake

The recipe for a mint-lime slushie my own teenage son, Willem, makes when it’s hot out. And a recipe for shortcake, which traditionally are sweet, tender scones split and filled with fruit and whipped cream.
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Recipes with Julie Van Rosendaal: Kids' baking recipes

Seven-year-old Lachlan shared the recipe for his herb-infused no-knead bread — a wonderful project when it’s not too hot. Mardes asked how to cut lemon squares and bars cleanly, so they aren’t a mess — the answer: freeze them first!
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Recipes with Julie Van Rosendaal: Kids' family dessert recipes

Bake a delectable chocolate zucchini cake or experiment with a 150-year-old lemon curd recipe.
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Recipes with Julie Van Rosendaal: Fresh homemade cookie treats

These homemade cookie recipes work well as a special treat for the whole family.
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Recipes with Julie Van Rosendaal: Kids' eclectic recipes for the summer

This week, the Calgary Eyeopener launched a new summer series, putting the call out to kids and teenagers to share their recipes, culinary creations, questions and requests for us to answer — or make and enjoy — on the air.
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Recipes with Julie Van Rosendaal: Stampede-style snacks at home

Choose between mouthwatering options like vada pav, deep-fried Dad's cookies and condensed cereal milk funnel cakes.
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Recipes with Julie Van Rosendaal: How to cook with bitter ingredients

Bitterness adds complexity and balances sweetness and richness, whether the food itself contains bitter compounds or the act of cooking creates bitter notes as food gets toasted, grilled, roasted and charred. 
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Recipes with Julie Van Rosendaal: What to do with iceberg lettuce

Iceberg lettuce happens to be relatively inexpensive at the grocery store these days — it's been spotted in Alberta for under a dollar a head this month. Here are some delicious things to do with it.
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Recipes with Julie Van Rosendaal: Flowers you can cook and bake with

Flowers add a pop of colour to a yard or a park... but they can all spruce up what's on your plate.
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Recipes with Julie Van Rosendaal: Stuffed cookies and how to make your own

Stuffed cookies are a thing across Canada, with stores offering up thick, substantial cookies stuffed with peanut butter cups, Oreos, fruit fillings and all kinds other ingredients.
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Recipes with Julie Van Rosendaal: Asparagus with a twist

From focaccia to mango salad rolls and emulsified sauce, asparagus works as a wonderful addition to a variety of dishes.
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Recipes with Julie Van Rosendaal: Holy mackerel! How social media is giving tinned fish a comeback

Though tinned fish has been around since the 1700s, social media has brought it back to life. Julie Van Rosendaal provides a few ideas on dishes using tinned fish to create at home.
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Recipes with Julie Van Rosendaal: Eat like a Calgary Expo celebrity

Julie Van Rosendaal has spent years feeding some of the best-known celebrity visitors at Calgary’s Expo. Here are some of the most popular recipes she’s made for them over the years.
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Recipes with Julie Van Rosendaal: Food fit for a king

If you're planning to watch the King's coronation on May 6, consider trying one of these recipes released by Buckingham Palace.
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Recipes with Julie Van Rosendaal: Viral recipes worth a try

This week on the Calgary Eyeopener, we talked about two of the most viral social media recipes well worth trying. They have millions of views for good reason.
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Recipes with Julie Van Rosendaal: Enjoying eggs, both traditional and chocolate

Easter is the weekend for eggs — cooking them, dying them and eating chocolate versions of them. Here are a few recipes to try to enjoy eggs this weekend.
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Recipes with Julie Van Rosendaal: Spring break science in the kitchen

There’s no avoiding science in the kitchen — there are chemical reactions and temperature interactions and emulsions and solids turning to liquids and liquids turning into gasses.
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Recipes with Julie Van Rosendaal: Thinking outside the pancake box with birch syrup

Birch syrup is far more complex than maple. It’s not as sweet, and has a more mineral, tart, almost citrusy flavour.
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Recipes with Julie Van Rosendaal: And the Oscar for best dish goes to ...

It’s Oscars season, which perhaps means gathering (again) to watch the awards, and maybe even planning a menu inspired by the nominees. This week on the Calgary Eyeopener, we went through a few recipes inspired by some of this year’s best movies.
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Recipes with Julie Van Rosendaal: A few delicious ways to enjoy pickles

People who love pickles tend to really love pickles. This week on the Calgary Eyeopener, we discussed a few delicious things to help pickle lovers eat their way through their winter stash.
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Recipes with Julie Van Rosendaal: Cabbage is having a moment. Here's what to do with it

Cabbage is having a moment. Like other members of the brassica family — cauliflower, kale, Brussels sprouts — cabbage is making an appearance on restaurant menus, whether it's crunchy and briny or smooth and buttery with charred edges.

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